Skinny Blueberry Cheesecake Bites – delicious healthy easy

These Skinny Blueberry Cheesecake Bites are sure to win the approval of any family member or guest! They are so easy to make and taste amazing!

Cheesecake Bites with a blueberry in the center sitting on a cupcake liner.

Skinny Blueberry Cheesecake Bites

These Skinny Cheesecake Bites have a crispy crust and a smooth cheesecake filling with a blueberry right in the middle. When you bite the middle, the blueberry explodes, almost making a little jam topping. It is so good!

I LOVE blueberries. Some of my favorites are mine Thin Blueberry Crumble Bars, Blueberry pancakes with blueberry syrup and Whole Wheat Blueberry Scones. Yummy.

Skinny Blueberry Cheesecake BitesWhy Mini Bites?

It’s a lot easier to snag a small bite-sized dessert! These are great to bring to a party or get together. Or simply in the fridge for a quick dessert. These mini cheesecakes give you portion control and are healthier. It’s a win-win situation!

Skinny Blueberry Cheesecake Bites

Can I Freeze These Mini Cheesecakes?

You can toss these in the freezer in a ziplock bag once they’re cooked and cooled. They’re great for future cute attacks when you need something light and flimsy. You will love these.

Skinny Blueberry Cheesecake Bites

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Thin Cheesecake Bites

Skinny Blueberry Cheesecake Bites


Servings: 24 Mini Cheesecake


  • Preheat oven to 350ºF.

  • Place 24 mini paper cases in a 24 cup mini muffin pan. Combine the crust ingredients in a small bowl and crumble into crumbs.

  • Place about 1 teaspoon in each muffin pan. Using the back of a spoon, lightly press down on the bottom of the liner. Bake for 5 minutes and then allow to cool – leave the oven on.

  • Meanwhile, the 2 tbsp. Combine truvia, cornstarch, vanilla, and cream cheese in a medium bowl. Beat with a mixer for 3 minutes or until well combined.

  • Add egg and beat well for 1 minute.

  • Add Greek yogurt and beat another minute.

  • scoop 1 tbsp. Fill into each muffin cup and cover the crust. Place 1 blueberry in the center of each mini cheesecake.

  • Bake at 350º for 12 minutes or until set. Cool completely on a wire rack and refrigerate for at least 2 hours.

  • (easily doubled to make 48. Perfect for serving at a party!)

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